- ½ cup uncooked quinoa
- 2 cups spinach, finely chopped
- 1 tomato, diced
- ¼ cup raisins
- 1 and ½ tbsp. lemon juice
- 1½ tbsp. extra-virgin olive oil
- ¼ tsp. salt
- ¼ tsp. ground black pepper
In a medium bowl, rinse the quinoa a few times. In a medium saucepan, boil 2 cups of salted water. Add the quinoa and continue to boil for about 10 minutes until the quinoa is tender. Drain the quinoa and let it cool.
In a large bowl, combine the spinach, tomatoes, cucumbers, raisins and cooled quinoa.
In a small bowl, make your lemon vinaigrette. Combine the lemon juice, olive oil, salt and pepper. Pour onto the salad and toss to coat. Season to taste with more salt and pepper, if needed.